Teresa's Recipes
Lemon Blueberry Cheesecake
Indulge in a slice of this delightful Lemon Blueberry Cheesecake, where the creamy richness of cream cheese meets the zesty brightness of fresh lemons and the sweetness of plump blueberries. This refreshing dessert not only tantalizes your taste buds but also brings a burst of color to your table. Perfect for summer gatherings, holiday celebrations, or any occasion that calls for a sweet treat, this cheesecake is sure to impress your family and friends! Historically, cheesecakes date back to ancient Greece, but this modern twist combines classic flavors that have stood the test of time.
Ingredients
- 1 1/2 cups Graham cracker crumbs
- 1/2 cup, melted Unsalted butter
- 16 oz, softened Cream cheese
- 1 cup Granulated sugar
- 1 cup Sour cream
- 1/4 cup, freshly squeezed Lemon juice
- 2 tablespoons Lemon zest
- 1 teaspoon Vanilla extract
- 3 large Eggs
- 1 1/2 cups, fresh or frozen Blueberries
- for dusting before serving Powdered sugar
Dietary Notes
- Servings: 12
- Dish Type: Dessert
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Cooling Time: 4 hours
- Calories: 320
- Fat: 20g
- Carbs: 30g
- Protein: 5g
- Sodium: 250mg
- Sugar: 22g
Instructions
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form a crust.
- In a separate mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, using an electric mixer on medium speed.
- Add the sour cream, freshly squeezed lemon juice, lemon zest, and vanilla extract to the cream cheese mixture. Mix well until fully incorporated.
- Add the eggs, one at a time, beating well after each addition until the mixture is smooth and well combined.
- Gently fold in the blueberries with a spatula, ensuring even distribution without breaking the berries.
- Pour the cream cheese mixture over the prepared crust in the springform pan, smoothing the top with a spatula.
- Bake in the preheated oven for 55-60 minutes, or until the center is set and the edges are lightly golden. A slight jiggle in the center is acceptable; it will firm up as it cools.
- Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight, to allow it to set properly.
- Before serving, dust the top of the cheesecake with powdered sugar for a beautiful presentation.
- Slice and serve chilled, garnished with additional blueberries or lemon slices if desired. Enjoy!
Tips
- For a gluten-free version, use gluten-free graham cracker crumbs or almond flour for the crust.
- Feel free to substitute the blueberries with other berries, such as raspberries or strawberries, for a different flavor profile.
- Adding a tablespoon of cornstarch to the cheesecake mixture can help stabilize it, especially in warm weather.